Garlic Butter Scallops with Herb Dressing!

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🧄 Garlic Butter Scallops with Herb Dressing

🔪 Prep Time: 10 minutes

🍳 Cook Time: 6–8 minutes

🍽 Servings: 2–3

🧂 Ingredients:

For the Scallops:

  • 1 lb (450g) large sea scallops (dry-packed, not soaked in solution)

  • Salt and black pepper, to taste

  • 2 tbsp olive oil (for searing)

For the Garlic Butter Herb Sauce:

  • 3 tbsp unsalted butter

  • 4 cloves garlic, finely minced

  • 2 tbsp fresh parsley, finely chopped

  • 1 tbsp fresh chives or thyme (optional, for added flavor)

  • 1 tsp lemon juice (optional, for brightness)

  • Lemon zest (optional garnish)

🍳 Instructions:

1. Prepare the Scallops:

  • Rinse the scallops under cold water and pat them completely dry with paper towels.

  • Remove the small side muscle if present (it’s a small flap on the side).

  • Season both sides with salt and pepper.

💡 Tip: Dry scallops = better sear! Moisture will prevent browning.

2. Sear the Scallops:

  • Heat 2 tbsp olive oil in a large skillet (cast iron works great) over medium-high heat until it’s shimmering but not smoking.

  • Place scallops in the skillet in a single layer without crowding them.

  • Sear for 2–3 minutes without moving them. When they develop a deep golden crust, flip and sear the other side for another 2–3 minutes.

  • Remove scallops from the pan and set aside on a plate.

3. Make the Garlic Butter Herb Dressing:

  • Lower the heat to medium-low.

  • In the same pan, add 3 tbsp butter and melt it.

  • Stir in the minced garlic and cook for about 1 minute, until fragrant (don’t burn it).

  • Add the chopped herbs (parsley, chives or thyme), and a splash of lemon juice if using.

4. Combine and Serve:

  • Return the scallops to the skillet and spoon the garlic herb butter over them.

  • Let them warm through for 30 seconds in the pan.

  • Optional: Garnish with lemon zest or extra chopped herbs.

🍽 Serving Suggestions:

  • Over creamy risotto, pasta, mashed potatoes, or sautéed spinach.

  • With crusty bread to soak up that garlic butter sauce.

  • Paired with a glass of chilled white wine (e.g., Sauvignon Blanc or Chardonnay).

🧊 Storage:

  • Refrigerate leftovers in an airtight container for up to 2 days.

  • To reheat, warm gently in a pan over low heat (avoid microwaving—they get rubbery!).

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